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IARFR PAS joins NuGO

At the initiative of WELCOME2 ERA Chair holder, prof. Carsten Carlberg, the Institute of Animal Reproduction and Food Research has joined the European Organization of Nutrigenomics NuGO. NuGO is a prestiogious international association of universities and research institutes focusing on the joint development of the research areas of molecular nutrition, personalised nutrition, nutrigenomics and nutritional systems biology.

NuGO has a mission focused on:

stimulating developments in molecular nutrition, personalised nutrition, nutrigenomics, nutrigenetics and nutritional systems biology, and incorporating these aspects in nutrition and health research, by joint research projects, conferences, workshops and training. NuGO can join as partner in your research project.
shaping the nutrition bioinformatics infrastructure, by initiating, coordinating and facilitating projects in this area, and by hosting the dissemination of all data, results and information.

Among NuGO member organisations we may find such as Wageningen University & Research, Quadram Institute Bioscience, Ghent University or University of Melbourne. See the full list here.

SEMINARS

NuGO has just announced a series of webinars 2022 ECN NuGO, and the first of them „Precision Nutrition – Fact or Fiction; Using multi-omics to unravel the multiple inter-related determinants of our individual responses to food” will be held 30th March at 11:00AM (CEST). The speakers will be Drs. Sarah Berry and Kate Bermingham from King’s College London.

Click here to register for the event.

Summary

There is growing awareness of the need to move beyond the ‘one-size-fits-all’ approach in nutritional advice. However, for personalised nutrition to become a reality, large-scale, high precision data integrating multiple dietary, lifestyle, physiological, genetic and metagenomic data is required. This webinar will explore 1) why we need personalised approaches to nutrition advice, 2) the current status of personalised nutrition and remote clinical trials and 3) new developments with a focus on the ZOE PREDICT programme of research. The ZOE PREDICT programme is the largest ongoing programme of personalised nutrition (n>20,000) assessing the genetic, metagenomic, metabolomic and meal-context drivers of metabolic responses to predict individual responses to food using AI. This research is at the forefront of developments in personalised nutrition and is forging a new way forward in the design and implementation of large-scale remote nutrition research studies integrating novel technologies, citizen science and AI. The PREDICT programme has demonstrated the large and potentially modifiable variation in metabolic responses to identical meals in healthy people and the role that ‘what’ we eat, ‘who’ we are and ‘how’ we eat plays in shaping our responses.

Speakers:

Sarah Berry is a Reader in Nutritional Sciences at King’s College London. Her research interests relate to the influence of dietary components on cardiometabolic disease risk, with particular focus on; personalised nutrition, postprandial lipid metabolism and food and fat structure. Since commencing her research career at King’s, she has been the academic leader for more than 30 human nutrition studies in cardio-metabolic health. Sarah is also the lead nutritional scientist on the PREDICT programme of research, assessing the genetic, metabolic, metagenomic, and meal-dependent effects on metabolic responses to food in >20,000 individuals in the UK and US. This research is at the forefront of developments in personalised nutrition and is forging a new way forward in the design and implementation of large-scale remote nutrition research studies integrating novel technologies, citizen science and AI.

Kate Bermingham is a Post-Doctoral Researcher in the Department of Twin Research and Genetic Epidemiology at King’s College London. Her research areas of interest relate to understanding inter and intra-variation in dietary, anthropometric and metabolic phenotypes, and determining how individuals respond to different diets and lifestyles with a view to informing personalised nutrition strategies.

Wiki Science Competition 2021

The photo of prof. Agnieszka Wacławik taken by Radosław Dąbrowski during her research work won the Wiki Science Competition 2021 under the „Women in Science” category. It will enrich the catalog of free multimedia that will help illustrate Wikipedia and promote science.

In this year’s edition of the Wiki Science Competition 2021 in the category „Women in science, especially women in STEM, portraits of female scientists” the Polish jury awarded a distinction and submitted to the international stage the photo of prof. Agnieszka Wacławik, investigating molecular processes of pregnancy development in mammals. The author of the photo is Radosław Dąbrowski, a photographer living in Targów. He contacted Dr. Wacławik after reading information about her distinction on the TOP 2% list of the most influential scientists in the world.

The Wiki Science Competition is one of the world’s largest international photo contests documenting the world of science. It takes place every 2 years in two stages: national and international. It is aimed at all scientists, scientific institutions and science lovers, and photographers who are close to the idea of promoting and disseminating science in the modern world.

The Wiki Science Competition aims to encourage the creation and sharing of creative works depicting the world of science. The submitted files, which show, for example, research facilities, scientists at work, or research equipment, will help to illustrate the thousands of articles in the various language versions of Wikipedia, thus contributing to the promotion of science, the work of scientists, and the results of scientific research.

Click here for the full list of featured images in the Wiki Science Competition 2021.

WELCOME2 ERA Chair holder nominated

Prof. Carsten Carlberg, a world-class biochemist in the area of research on vitamin D, has been nominated for the position of ERA Chair holder in the Institute of Animal Reproduction and Food Research PAS. As a part of WELCOME2 H2020 grant he will lead the creation of an interdisciplinary Centre of Excellence exploiting the tools of nutrigenomics to assess the impact of nutrition on the (epi)genetic predisposition to diet-related diseases. Prof. Carlberg was selected in an international open call, assessed by a body of scientists from Poland, France, Germany and Greece. (więcej…)

2022 Call for PhD students in Nutrigenomics at IAR&FR PAS, Poland

The Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland is looking for three PhD students. The PhD students will be part of an interdisciplinary team of researchers led by Prof. Carsten Carlberg with the goal to investigate the effect of vitamin D and other nutritional compounds on changes of the epigenome and transcriptome of tissues and cell types of healthy and (pre)diseased individuals. (więcej…)

2022 Call for a position of a Postdoc in Nutrigenomics at IAR&FR PAS, Poland

The Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland is looking for two full-time Postdoctoral Associates. The Postdoctoral Associates will be part of an interdisciplinary team of researchers led by Prof. Carsten Carlberg with the goal to investigate the effect of vitamin D and other nutritional compounds on changes of the epigenome and transcriptome of tissues and cell types of healthy and (pre)diseased individuals. (więcej…)

EIT Food Science Class – Youth Forum

On the 17th of January 2022 the EIT Food Science Class organised the Youth Forum – an online event that joined around 30 students participating in the project from Israel, Poland, Belgium and Finland.

Students met virtually joined by their teachers to share their main learnings and results from the project. They also exchanged on their country’s food cultures and found common ground in many of their food habits and preferences. Some students reflected on the importance of learning about and preventing food waste and others confessed that even though they did not know what to expect about the project at first, in the end „they loved it”.

The event finished with a „zero waste showcooking” by the Polish chefs Jagna Niedzielska and Tomasz Zaremba (organised by the FoodBank in Olsztyn) where students learn how to do tabouleh with zero food waste!

Food Science Class is a project under the support of EIT Food. EIT Food is the world’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all. Supported by the European Institute of Innovation and Technology (EIT), a body of the European Union, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities, and create and scale agrifood startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food.

Polish-Icelandic cooperation for the circular economy

Working together for a green, competitive and inclusive Europe

The last quarter of 2021 is a real boom in Polish-Icelandic cooperation for innovation in the field of the circular economy #CircularEconomy. Our Institute, together with the University of Iceland, Reykjavik and the Matís research institute, has carried out a number of activities that will help young scientists in Poland develop the competences necessary to co-create a sustainable food supply chain.

In October, we spent two weeks in Iceland and together with students we explored the phenomenon of the Icelandic way of managing side streams from agri-food production. Plant visits, meetings with entrepreneurs, lectures and exercises. Solving the real problems faced by food producing companies on the island. Then another training in the field of entrepreneurship and commercialization of scientific ideas, already conducted in Poland, with the participation of investors, start-ups and food producers. At the same time, exchanges and visits by employees of both countries.

We are about to work on a unique online course on adding value to side streams from agri-food production, which will equip young scientists and entrepreneurs with the knowledge necessary to create innovations in the circular economy, in which what is waste today has a chance to become fully valuable tomorrow product.

These activities were carried out thanks to the Bilateral Initiative „Innovation, business creation and valorization of side streams of food production and processing” financed by the European Economic Area Financial Mechanism and the Norwegian Financial Mechanism under the Bilateral Cooperation Fund.

Uczniowie EIT Food Science Class dzielą się wiedzą z rówieśnikami

EIT Food Science Class students share their knowledge with their peers

Photo: Archive of the Food Bank in Olsztyn

The final stage of the EIT Food Science Class project was the students’ campaign in which they informed about the most important and interesting topics they learned in the project. Food production, processing and safety, as well as trends and ideas for improving eating habits, producing a sufficient amount of qualitative food, and reducing the scale of food waste – these are the topics that students educate their peers about.

Students were asked to set a goal, define a target group, choose the final format of the materials, and decide on how they would reach their audience. During the last project classes, the youth presented and discussed their results with prof. Monika Kaczmarek, head of the Molecular Biology Core Facility, who introduced them to the topic of science communication.

Congratulations to the students for their curiosity, commitment, and effort put into the preparation of the campaign.

Primary School in Dywity

Class 8A, tutor: Ms. Karolina Ozga

PL Project „Zero Waste”

Authors: Ada, Maja, Milena, Julia

PL Food safety

Authors: Maja, Julia, Zosia, Lena

PL Instagram @foodscienceclass_

Authors: Agata, Ola, Maja, Hania

PL Food labels

Authors: Marcin, Janek, Szymon, Stefan, Antek, Błażej, Iwo

PL Diets

Authors: Tosia, Paulina, Ania, Hania, Gabrysia, Lena

PL Food processing

Authors: Ania, Emilka, Zuzia

Class 8D, tutor: Ms. Agnieszka Poniewozik

PL Healthy substitutes of sugar

Authors: Wiktor, Adrian, Michał, Daniel, Adam

PL Local cuisine

Authors: Marysia, Ewa, Milena, Nel, Liwia, Małgosia

PL Meat alternatives

Authors: Filip, Mateusz, Bartek, Maciek M., Maciek Ś.

PL Food waste

Authors: Julia, Ania, Kamil, Edyta, Marta

XII Academic High School in Olsztyn

Class 2AP, tutor: Ms. Jolanta Chotkowska

PL Healthy substitutes of popular food

Authors: Wiktor, Franek, Maciek, Łukasz, Patryk, Radek

PL Food waste

Authors: Karolina, Ola, Ania P., Ania F., Ola, Bartek

Effects of food waste

EN Diets as nutrition trends

Authors: Oliwia, Zuzia, Milena, Maja, Lena, Krystian, Magda

Diets and what they’re all about

PL Food processing

Authors: Gosia G., Gosia K., Ola D., Ola H., Maciek

Class 2BP, tutor: Ms. Małgorzata Raukuć

PL Where does milk come from?

Authors: Agata, Patrycja, Karolina, Weronika, Wiktoria, Ewelina

PL Zero waste

Authors: Marcin, Karolina, Iga, Marta, Weronika, Kornelia

PL Food trends

Authors: Kaja, Weronika, Oliwia, Marta, Zosia, Alicja

PL Shopping tricks you need to know to stop food wastage

Authors: Arek, Michał, Agnieszka, Julia, Mateusz, Natalia, Zosia

Food Science Class is a project under the support of EIT Food. EIT Food is the world’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all.

Supported by the European Institute of Innovation and Technology (EIT), a body of the European Union, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities, and create and scale agrifood startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food.

We are one of eight innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.

Find out more at www.eitfood.eu or follow us via social media: Twitter, Facebook, LinkedIn, YouTube and Instagram.

Mealtless Monday #AnnualFoodAgenda – photo and video

„Meatless Monday” stands for an international campaign that encourages people to reduce meat in their diet for their health and the health of the planet. The production of animals has a significantly bigger environmental imprint than that of plants. It requires more energy and water, contributes to increased greenhouse gas emissions, deforestation, habitat destruction and species extinction. The biggest changes are made with small, yet regular, steps, hence the idea to stop eating meat al least once a week. And since we love fresh starts when it comes to dietary resolutions, Monday couldn’t be a better choice for this. On December 13th EIT Food #AnnualFoodAgenda in Poland joined celebrations and promotion of a plant-based cuisine and invited consumers for a unique culinary experience where they could prepare traditional japanese dish in a slightly avant-garde, since plant-based, version.

The event started with morning sessions addressed to school students and their teachers. The participants, mentored by professional chefs, got their hands on preparing plant-based lunch versions they could easily replicate at homes and take to school. These included vegetable pastas, spinach dumplings and plant-based alternatives to American street food. The students discovered the value of ‘green’ products for their health and learnt how their little everday choices could actually influence the well-being of our planet.

The evening workshops „Meatless Monday: Vege Sushi” was a great opportunity to discover one of the most healthy cuisines in the world and gain some practical skills needed to prepare its flagship dishes. The partcipants had a chance to exchange experiences, learn about the value of plant-based alternatives, interact with food researchers and, most importantly, co-create healthy meals that could be a part of their daily menus. Every workshop session ended with the participants sharing the meals prepared together, talking about the value of this experience to them and making resolutions for their on „Meatless Mondays”.

#Annual FoodAgenda is a communication project under the support of EIT Food. EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted. The initiative is made up of a consortium of key industry players, startups, research centres and universities from across Europe. It is one of eight Innovation Communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.